Roxy
Starter
Crab STuffed Mushrooms:
1 Cup Crabmeat
1/2 Cup Cream Cheese
½ Cup Fresh Parsley Leaves, Chopped
1/2 Cup Green Onions, Chopped
4 T. Parmesan Cheese
House Seasoning
2 Portobello Mushroom Caps, Or 10 White Mushroom Caps
1/2 Cup Bread Crumbs
Non-Stick Cooking Spray
Preheat the oven to 375 degrees.
Combine the crabmeat, Cream Cheese, parsley, green onions and Parmesan Cheese. Season with House Seasoning, to taste. Stuff the mushroom caps with the mixture and top with bread crumbs. Spray the tops with nonstick spray to help them brown. Transfer to the oven and bake for about 20 minutes, or until the filling is hot and melted.
House Seasoning:
1 Cup Salt
1/4 Cup Black Pepper
1/4 Cup Garlic Powder
Mix ingredients together and store in an airtight container for up to 6 months.
***Can add some Old Bay Seasoning and some Shredded Cheddar Cheese. Add small pieces of cooked bacon on the top
1 Cup Crabmeat
1/2 Cup Cream Cheese
½ Cup Fresh Parsley Leaves, Chopped
1/2 Cup Green Onions, Chopped
4 T. Parmesan Cheese
House Seasoning
2 Portobello Mushroom Caps, Or 10 White Mushroom Caps
1/2 Cup Bread Crumbs
Non-Stick Cooking Spray
Preheat the oven to 375 degrees.
Combine the crabmeat, Cream Cheese, parsley, green onions and Parmesan Cheese. Season with House Seasoning, to taste. Stuff the mushroom caps with the mixture and top with bread crumbs. Spray the tops with nonstick spray to help them brown. Transfer to the oven and bake for about 20 minutes, or until the filling is hot and melted.
House Seasoning:
1 Cup Salt
1/4 Cup Black Pepper
1/4 Cup Garlic Powder
Mix ingredients together and store in an airtight container for up to 6 months.
***Can add some Old Bay Seasoning and some Shredded Cheddar Cheese. Add small pieces of cooked bacon on the top
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